Kim O’Donnell food writer for Washington Post is determined to have grilled chicken right concentrates only on the marinades and spice rub. The emphasis here is to formulate a marinade, which has as what Kim calls ‘personality’. A marinade can range…
Marinade frills might overpower grilled chicken Read More »
The fast food kingdom is facing a neutral phase with innovative foods as it is reported that Wendy’s has introduced a Spicy Chicken Sandwich at a phase where McDonalds has pulled out its 6-month old Spicy Chicken Sandwich from the shelves. Wendy’s will…
McDonalds goes cold with Spicy Chicken Sandwich, Wendy adds heat to it Read More »
Average consumers and not wine lovers fancy the wine glass more than the wine inside the glass bottle. A survey taken-up by Guardian’s food columnist Victoria Moore shows that a Chilean Shiraz bottle with wine inside it weighed 1,630g and was equally…
Insubstantial wine bottles giving substantial obsession Read More »
Years of research into creating a heat resistant, chocolate has finally given its way into the resulted product. S.O. Ogunwolu and C.O. Jayeola, food scientists at the Cocoa Research Institute of Nigeria are reported to have made the non-melting…
Melting chocolates are a passe! Non-melting chocolates concocted Read More »
I had written about my experience with lamb and tomato pickle in the comments section of The Pragmatic Chef blog. Pragmatic Chef wanted to know a bit more about the tomato pickle so I am posting about the tomato pickle today. Tomato Pickle is the most…
The beauty and flavor of Italian Pesto cannot be compared to sauce or spice laden foods. Pesto is such a condiment, which requires no cooking and can flavor a dish single-handedly. Pesto is so flexible that you can add it to steamed veggies, poached…
Pesto beats down sauce and salsa Read More »
Upscale restaurants in the US have found the most sophisticated way to appeal their guests while they wait for their first entree of starters. Washington Times elaborates on the homemade style snacks served to the guests in lieu to junk, bagged foods…
Snacking a taste of home at upscale restaurants Read More »
Taking into account the way food and culinary industry has adapted to consumer trends in the year 2006, it seems that this year is going to be the most profitable year for the food and culinary industry. This was clearly visible in the 52nd Fancy Food…
Luxurious foodstuff goes mainstream Read More »
Hershey and Godiva are not the only players in the field of gourmet chocolate and candies. This is not an assertion but a confirmation reported in the top 18 chocolates, which has specifically mentioned about small candy companies who have made their…
10 Best Gourmet Chocolates by Small Chocolatiers Read More »
A mushroom and asparagus salad in the lunch rejuvenates me through out the day. I like this salad to be as creamy as possible with tomato puree.
The recipe is as follows:
Ingredients
Mushrooms
Asparagus
Chicken stock
Tomato Puree
Ginger Root…
Mushroom salad in creamy tomato sauce Read More »
